The Chocolate Chip Cookies of My Dreams
Big, thick chocolate chip cookies with browned butter, crisp golden edges, soft centers, and a mix of dark and milk chocolate. Chill the shaped dough for at least 12 hours before baking.
By Cookin' Kitchen
- Total: 13 hours 25 minutes
- Makes: 8 cookies
Recipe
The Chocolate Chip Cookies of My Dreams
Big, thick chocolate chip cookies with browned butter, crisp golden edges, soft centers, and a mix of dark and milk chocolate. Chill the shaped dough for at least 12 hours before baking.
Cookin' · https://cookin.club/recipes/the-chocolate-chip-cookies-of-my-dreams
- Prep
- 20 minutes
- Cook
- 20 minutes
- Rest
- 12 hours 45 minutes
- Total
- 13 hours 25 minutes
- Makes
- 8 cookies
Ingredients
For 8 cookies
Dry ingredients
Wet ingredients
Chocolate chips
Equipment
- Silver or light-coloured saucepan
- Heatproof bowl
- Mixing bowl
- Wooden spoon
- Airtight container
- Oven
- Baking tray
- Baking paper
- Rubber spatula
- Wire rack
Instructions
Browned butter
Step 1: Put the butter in a silver saucepan or small pan over medium-high heat. Once melted, let it simmer and bubble for 4 to 5 minutes, stirring occasionally, until foamy with little golden specks and a nutty, buttery smell.
Tip: A light-coloured pan makes it easier to see the butter turn golden.
Step 2: Immediately pour the browned butter, including the golden specks, into a heatproof bowl. Cool to room temperature, about 45 minutes, until it is cool enough not to melt the chocolate chips.
Tip: The butter should remain liquid. If it solidifies, re-melt it and let it cool again.
Dough
Step 3: Whisk the dry ingredients together in a separate bowl.
Step 4: Add both sugars to the browned butter and mix with a wooden spoon. Add the egg, yolk, and vanilla. Mix until smooth; the mixture will look like caramel.
Step 5: Add the dry ingredients and mix until the flour is mostly incorporated. Add the chocolate chips and stir until all the flour is incorporated.
Step 6: Measure 8 portions of dough, 155 g (5.3 oz or 1/2 cup) each. Roll each portion into a ball, then shape it into a round disc 3.75 cm / 1.5 inches thick. Place the discs in a very airtight container.
Tip: For smaller cookies, shape the portions into balls instead of discs.
Chilling
Step 7: Refrigerate the dough discs for 12 hours, and up to 48 hours.
Tip: Keep the dough in an airtight container so it does not dry out.
Baking
Step 8: Preheat the oven to 180°C / 350°F (170°C fan-forced).
Step 9: Place 4 cold dough discs on a baking-paper-lined tray, spacing them 7.5 cm / 3 inches apart.
Step 10: Bake for 17 minutes, or until the edges are golden and the surface is just set but still pale.
Tip: The surface should no longer look like shiny, melty raw dough.
Step 11: Working quickly, press extra chocolate chips onto the cookies. Cool them on the tray for 20 minutes so they finish baking and the edges become crisper and more golden.
Tip: While the cookies are hot, reshape them with a rubber spatula if needed.
Step 12: Enjoy while warm, or transfer the cookies to a rack to cool fully before storing in an airtight container.
Notes
Storage
Store fully cooled cookies in an airtight container in the pantry. The dough discs can be frozen after chilling in the refrigerator for 12 hours; bake from frozen or thaw in the refrigerator before baking.
About this recipe
These oversized chocolate chip cookies combine browned butter, brown sugar, and both dark and milk chocolate. Chilling the shaped dough for at least 12 hours helps develop the flavor and gives the cookies crisp edges and soft, chewy centers.
Plan ahead: the dough needs a long refrigerator rest before baking. The recipe makes 8 large cookies.
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